This crock pot apple crisp is the best: tender, cinnamon-scented apples topped with a crunchy, buttery oat streusel. Below you’ll find recommended apple varieties, a simple trick for keeping the topping crisp in the slow cooker, and an easy method anyone can follow.
My favorite part about this recipe is how good it smells while cooking in the crock pot! This is a keeper, a dump and cook dessert!
-Joey
This year I’m finally embracing apple desserts. Usually I race straight into “pumpkin everything” in September, but apples deserve some time in the spotlight. After trying this slow-cooked apple crisp, I understand why people love apple desserts — the warm, spiced fruit and crisp topping are irresistible.
The crock pot method is my new favorite way to make apple crisp. It’s hands-off, forgiving (no worries about burning), and the apples soften perfectly without turning to mush. If you’ve never made apple crisp in a slow cooker, this is a great place to start.
Apples for apple crisp
This recipe is flexible about apple types. Use Granny Smith for a tart bite, Honeycrisp or Pink Lady for sweetness, or combine varieties for balanced flavor and texture. Aim for 6–7 large apples (or 8–10 small ones). Be sure to peel and core them so every bite is tender and skin-free.
Ingredients
- 6–7 large apples (8–10 smaller apples). Recommended: Granny Smith, Honeycrisp, Pink Lady, or a mix
- 1 Tbsp lemon juice
- ¼ cup (54g) brown sugar (for the filling)
- 1 tsp cinnamon, ½ tsp nutmeg, ¼ tsp ground cloves (or substitute ¾ tsp apple pie spice)
- 1 ½ cups (134g) rolled oats (topping)
- 1 cup (120g) all-purpose flour (topping)
- ¼ cup (54g) brown sugar (topping)
- ¾ cup (170g) unsalted butter, cold and cut into pieces (topping)
This recipe serves a crowd and stores well in the fridge; reheat portions as needed. Serve warm with vanilla ice cream for an extra treat.
How to make crispy slow cooker apple crisp
To keep the oat topping crisp in a slow cooker, tuck a clean kitchen towel under the lid to absorb excess steam. Cook the crisp on low for about 3 hours with the towel in place. After cooking, turn the crock pot off and let the crisp rest an hour with the lid (and towel) on — this helps the topping set without becoming soggy.
More Fall Desserts
- Pumpkin Dump Cake
- Apple Butter Muffins
- Pumpkin Bread
- Caramel Apple Cookies
Tap stars to rate!
Crock Pot Apple Crisp
Rate
Equipment
-
Glass mixing bowl
-
Spatula
-
Pastry cutter or your hands to cut in butter
Ingredients
- 6-7 large apples
- 1 Tbsp lemon juice
- 1/4 cup (54g) brown sugar (filling)
- 1 tsp cinnamon (filling)
- 1/2 tsp nutmeg
- 1/4 tsp ground cloves
Topping
- 1 1/2 cups (134g) rolled oats
- 1 cup (120g) all-purpose flour
- 1/4 cup (54g) brown sugar (topping)
- 1 tsp cinnamon (topping)
- 3/4 cup (170g) unsalted butter, cold and cut into pieces
Video
Instructions
-
Lightly spray the crock pot with non-stick spray and set to low. Peel, core, and slice the apples about 1/4 inch thick.
-
In a large bowl, combine the sliced apples with lemon juice, 1/4 cup brown sugar, 1 tsp cinnamon, 1/2 tsp nutmeg, and 1/4 tsp ground cloves. Toss to coat, then transfer the apple mixture to the crock pot.
-
In the same bowl, mix oats, flour, 1/4 cup brown sugar, 1 tsp cinnamon and the cold, diced butter. Use a pastry cutter or your fingers to work the butter into the dry ingredients until pea-sized pieces remain. Evenly spread the topping over the apples.
-
Place a clean kitchen towel under the crock pot lid to trap excess steam. Cook on low for about 3 hours. After cooking, turn off the crock pot and let the crisp rest for 1 hour with the lid (and towel) in place before serving.
-
Serve warm or cold. We love it with vanilla ice cream.
Notes
Nutrition
Nutrition Disclosure
All nutritional values are approximate and provided as a courtesy. Changing ingredients or quantities will alter the estimates.
Like this recipe? Rate and comment below!